Method

TV chef, Simon Rimmer says: "Mushrooms should be fried in a very hot pan to seal in moisture and create a lovely crispy texture. Make sure your pan is almost smoking hot before adding the mushrooms to it.

"To ensure you’re getting a really good temperature for frying mushrooms, it’s essential to have the right kind of pan. A good quality, heavy-based pan is best for conducting heat and keeping your pan hotter for longer."

Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush. Chop the mushrooms into quarters

Using a non-stick frying pan, heat the butter and sunflower oil over a high heat. Make sure the pan is almost smoking hot before adding in the mushrooms.

Cook for around 3 minutes before adding in the crushed garlic and - slightly reducing the temperature - continue cooking for a further 2 minutes. Stir in the crème fraiche, tarragon and season to taste with salt and pepper.

While the mushrooms are cooking, toast the brioche on both sides under a hot grill. If serving with pancetta heat a second non-stick pan and crisp the pancetta using a splash of sunflower oil.

To finish, top each slice of brioche with some of the watercress and half of the mushrooms. If using pancetta, sprinkle each with the pancetta.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

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